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Guinness Braised Short Ribs


Courtesy of Chef Anthony Ferrando


¼ cup flour (Wondra)

1 tbl. Cumin, ground

Salt & Pepper

4 lbs. short ribs

2 tbl. Olive oil

3 carrots, peeled and diced

1 onion, diced

4 ribs celery, chopped

2 cloves garlic

1 can Guinness beer

½ cup cider vinegar

½ cup brown sugar

¼ cup molasses (optional)

2 cups beef broth

4 ounces bittersweet chocolate



Combine first four ingredients, salt and pepper to taste and place on a tray or plate for dredging.

Dredge short ribs in this dry mixture.

Heat olive oil in high-sided sauté pan

Sear short ribs on top and bottom

Once short ribs have a nice, golden brown crust, remove from pan and set aside

Add carrots, onion, celery and garlic to sauté pan and caramelize.

Add Guinness beer and cider vinegar to add to the onion mixture, reduce by ¼.

Add ½ cup brown sugar to beer mixture and continue to reduce.

Add ¼ cup molasses (optional) and continue to reduce a little more.

Add 2 cups beef broth and 4 oz bittersweet chocolate

Place short ribs in roasting pan and pour sauté mixture over them (3/4 way to the top of ribs)

Cover tightly with foil and let cook slowly in a 325-degree oven for approximately 3 hours.

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